Green Salad Recipe

1. Choose one protein: chicken, tuna, or avocado. If using chicken, whisk together 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, and salt/pepper to taste. Marinate a 6-ounce chicken breast for 15-30 minutes, then grill or pan-sear until cooked through (internal 165°F / 74°C). Rest 5 minutes and slice.

2. If using tuna, drain a 5-ounce can and flake gently; season lightly with salt and pepper.

3. If using avocado, slice one avocado just before assembling; drizzle with a touch of lemon juice to prevent browning.

4. Hard-boil eggs: place eggs in a saucepan, cover with water, bring to a boil for 1 minute, then simmer 9-12 minutes. Transfer to an ice bath, peel, and halve.

5. Wash and dry greens; tear into bite-sized pieces.

6. Slice cucumber and dice tomato.

7. If making croutons at home: cube day-old bread, toss with 1–2 tablespoons olive oil, a pinch of salt and garlic powder; toast in a skillet over medium heat until golden, about 5–7 minutes.

8. In a large bowl, combine greens, cucumber, tomato, croutons, and eggs. Add the chosen protein (chicken, tuna, or avocado) on top.

9. Serve with dressing options on the side: spicy ranch, Caesar, Italian, or secret sauce. Start with 1 tablespoon and adjust to taste.